kvalifood - maxm - comments

by: Anonymous

Nutrition

Does the nutrition really add up? The calories per serving say 231. That means you can get 20 slices from the loaf? Is that the smallest loaf? If so, that's a tiny slice! Still, looks amazing and I can't wait to try it!

by: Max M Rasmussen

Type of whipping cream

Thanks for the info! I don't think we have "ultra-pastuerized" heavy whipping cream in Denmark, so I had no idea that it could be an issue.

by: Anonymous

Mold

No. A light soft mold is actually just yeast growing on top. You just stir that back in. A dark (black/bluish) mold should be removed.

by: Anonymous

Now...attempt #2!

I love your spirit :-) But please be aware that it needs to be completely cooled down to room temperature before cutting it. If not it will seem unbaked on the inside. The cooling can take up to an hour. - max

by: Anonymous

danish marzipan

i ground my nuts with difficulty as the grinder was not very efficient what make of grinder do you have also i finally made the marzipan but it is not sweet and missing something in the taste but I am not sure what I used the required amount of sugar can you help please

by: Anonymous

Absolutely wonderful!

Oh, and one more comment: I made the marzipan myself and used it for the filling without mixing it with butter and sugar (as in the remonce recipe). The result is a bit less cholesterol and sugar (for those of you who like it only a little bit sweet)

by: Anonymous

butter

It usually does take a few tries to get it right :-) It did for me too. I use salted butter with 80% fat. Also the cream that is used to make danish butter is fermented. (Hence buttermilk). I Understand that US butter often is unfermented. - Max

by: Anonymous

Zucchini toast

This recipe is fantastic! I live on a Ketogenic diet and having a slice of "toast" with scrambled eggs or just with dripping or avocado has been a God-send. Spartan!

by: Anonymous

Sauce darkener

What is the sauce darkener? Trying to relate that to something in the US or on Amazon...

by: Anonymous

danish dough

thank you it was the Assistent

by: Anonymous

Type of whipping cream

I followed the recipe exactly and the butter did not separate from the buttermilk. After looking for answers online, I found that the cause might be that I used "ultra-pastuerized" heavy whipping cream (I am an american). Apparently this type will not separate from the buttermilk. This should be noted for american kitchens.

by: Anonymous

superb site

Super nice site.so well explained. Thank you. Tempted to try these all.

by: Anonymous

Mold

My soy keeps getting moldy. I've covered it with cheesecloth to keep the big bugs out, but after three or four days, it develops mold. Even when I'm adding fresh flour/water. it doesn't smell bad...it still smells like sour. Should I be worried?

by: Anonymous

Almond Buns

Get the molds from AMAZON. 1/2 the price of the name brand stuff.

by: Anonymous

Is it possible with cooking cream?

Hi rika, if the fat percentage is high enough it should work. Look for higher than 35%. - max

by: Anonymous

choc mousse no cream

You are amazing. This by far was the easiest of mousse recipes I have followed. Well done, I am your new fan and will follow your site to find other recipes Barbara.

by: Anonymous

Whole grain flour

First of all, thanks so much for this recipe and video. Regarding this: "Replace approx. 25% of the flour with a coarser type of flour. More than that, and it will raise poorly." I have made this bread, exactly as you describe twice with 100% whole-grain Dinkel flour and it actually raises just fine in my opinion. Since I haven't made this particular bread with white flour I have nothing to compare it to but 100% whole grain certainly produces excellent results and a very good bread for me.

Nutrition

Type of whipping cream

Mold

Now...attempt #2!

danish marzipan

Absolutely wonderful!

butter

Zucchini toast

Sauce darkener

danish dough

Type of whipping cream

superb site

Mold

Almond Buns

Is it possible with cooking cream?

choc mousse no cream

Whole grain flour

freezing?